Chia pudding is the perfect healthy breakfast or snack to meal prep for the week. It’s creamy, satisfying and loaded with protein, fiber and omega-3s. Vegan, gluten-free, paleo and keto.
Let’s talk chia pudding! If you haven’t tried this healthy breakfast recipe before, now it the time!
It starts with chia seeds, tiny little seeds that are packed with nutrition… see all the health benefits of chia seeds here.
There are a TON of chia seed recipes out there (and I have dozens posted here on EBF), but if you’re chia newbie, chia pudding is an awesome first-timer recipe because you’ll get a real sense of their absorption power, the gel-like texture chia seeds create and their ability to help keep you full.
How to Make Chia Pudding (3 Steps)
The process of making chia pudding is so easy! The first step is to stir together your chia seeds and milk in a mason jar or bowl. I start with 3 Tablespoons of chia seeds to 1 cup of liquid, but if you want a thicker chia pudding I recommend using 4 Tablespoons to 1 cup of liquid.
Once the chia pudding mixture is well combined, let it sit for 5 minutes, give it another stir/shake to break up any clumps of chia seeds, cover and put the mixture in the fridge to “set” for 1-2 hours or overnight.
The chia pudding should be nice and thick, not liquidy. If it’s not thick, just add more chia seeds (1 teaspoon to 1 Tablespoon), stir and refrigerate for another 30 minutes or so.
Chia Pudding Chia to Liquid Ratio
I’ve found the perfect chia pudding consistency is 3-4 Tablespoons of chia seeds to 1 cup of liquid.